This Jackfruit Chili recipe is vegan and delicious! Made with white beans and green chilis, it can be made in an Instant Pot or on the stovetop. A fast and easy dinner recipe can be made in 30 minutes! Serve with Vegan Cornbread Muffins!
Hey friends, here’s another weeknight dinner recipe that is fast, easy and vegan. Make this flavorful Jackfruit Chili in your Instant Pot or on your stovetop. Either way, it comes together in about 30 minutes. The leftovers can be reheated for midweek meals.
Why You’ll Love This!
- Quick & easy! This 30-minute vegan chili recipe can be made in the instant pot for ease, or on the stovetop. Either way it comes together quickly with minimal hands-on cooking required.
- Simple pantry ingredients. The recipe calls for canned beans, jackfruit, and chiles, making this an easy recipe to toss together in a pinch, especially if you already have these ingredients on hand!
- Vegan and gluten-free. The jackfruit imitates the look and feel of shredded chicken, but is a delicious plant-based ingredient that adds lovely texture to this chili. This soup is naturally gluten-free, making it the perfect comforting meal to serve a crowd with dietary restrictions.
- Perfect for leftovers. This vegan jackfruit chili tastes even better the next day as the flavors weave together even more. Make a large batch and enjoy throughout the week!
- Warm & cozy! Chili is the ultimate comfort food on crisp, cold nights. We especially love the creamy texture, fragrant aromas, and hints of spice in this vegan chili.
What is Jackfruit?
Jackfruit is a large fruit grown in tropical climates. On its own it does not have a lot of flavor except for a mild sweetness. However, it absorbs flavor well, making it the perfect ingredient for this chili. Its unique texture mimics shredded chicken or pulled pork, which is why it is used in so many “meaty” vegan recipes!
You will usually find it canned at the grocery store near other canned goods like beans and vegetables.
Ingredients in Jackfruit Chili
- Olive oil: Adds richness and depth of flavor to the chili.
- Onion: Brings savory sweetness and aroma to the chili.
- Garlic cloves: Contribute a strong and pungent flavor to enhance the overall taste of the chili.
- Poblano pepper: Provides a mild heat and earthy flavor to the chili. You can sub a 4-ounce can of diced green chilies.
- White beans: Add creaminess and a hearty texture to the chili, as well as protein and fiber. You can use Great Northern beans, navy beans, or cannellini beans. Sub pinto, black, or red beans if desired.
- Canned jackfruit: The drained and sliced jackfruit mimics the texture of shredded chicken and adds a meaty and slightly sweet component to the chili. Make sure you use young jackfruit.
- Vegetable broth: Acts as the base of the chili, providing moisture and enhancing the overall flavor.
- Homemade Chili Seasoning: The combination of chili powder, ground cumin, coriander, dried oregano, granulated garlic, salt, sugar (or maple syrup), black pepper, and ground chipotle powder (optional) adds a robust and well-balanced blend of spices to give the chili its distinct chili flavor.
- Optional additions: Frozen corn adds sweetness, and chopped kale or spinach adds an extra boost of nutrients and leafy green texture.
- Garnish: Avocado, cilantro, scallions, grated radish, red onion, grated vegan cheese (or regular), vegan sour cream (or regular), or a drizzle of olive oil provide a range of flavors and textures to enhance the presentation and taste of the chili.
How to Make Jackfruit Chili
If cooking this on the stovetop, reference the notes for complete instructions.
Set Instant Pot to “Saute” and heat 2 tablespoons oil. Add onion and garlic and fresh poblano ( if using) and saute 3 minutes until fragrant.
Drain the jackfruit and slice through the core. You are welcome to discard the dense core if you like, but I hate wasting it and find it breaks down enough if you cut it thinly.
Add canned green chiles, canned beans and jackfruit. Add the veggie broth, and scrape up any browned bits from the bottom of the pot.
Add all the spices, sugar and salt to the jackfruit and bean mixture. Season generously with Homemade Chili Seasoning.
Give a stir and set Instant Pot to High for 10 minutes. Manually or naturally release.
Stir in corn and chopped kale and cover for 5 minutes on warm setting. Taste and add more salt if needed.
The jackfruit will take on a “shredded chicken” look and feel.
Top the vegan White bean Chili with avocado, cilantro, radishes, crushed tortilla chips, vegan cheese, or vegan sour cream (or yogurt).
Serving Suggestions
One of the things we love most about chili is how it lends itself to so many colorful toppings with all sorts of textures! Here are some ideas on what you can top your White Bean Chili with:
- Avocado
- Fresh cilantro
- Scallions
- Grated radish
- Grated red onion
- Vegan cheese (or regular)
- Vegan sour cream (or regular)
- Freshly squeezed lime juice
- Cashew cream
- Drizzle of olive oil
- And Vegan Cornbread Muffins!
The options are endless here, so get creative and have fun with it!
Storage
To store leftovers, let the chili cool completely. Then place in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave.
You can freeze the chili for up to 3 months. Thaw in the fridge before reheating.
Health Benefits of Jackfruit
- Excellent source of vitamins! It is particularly rich in vitamin A and C, as well as potassium.
- Good source of plant-based fiber.
- Rich in carotenoids, which support eye health.
Expert Tips
- Read your jackfruit label. Make sure to buy jackfruit in water or brine. Some canned jackfruit comes in a syrup. You don’t want this!
- Don’t waste time cutting off the core of the jackfruit. When slow-cooked in this chili recipe, the core will get soft and tender. There’s no need to spend time removing it or wasting it.
- Use homemade chili seasoning. Explore your spice rack and create your own homemade chili seasoning that you can use in this recipe and others! It’s fun to make and so flavorful to create with the rich spices you have on hand.
- To thicken the soup: Use an immersion blender to just partially blend a portion of the soup. Be careful to only do a little bit in order to preserve the texture of the ingredients.
- Recipe variations: To add an extra creamy component, drizzle in a little full fat coconut milk or add russet or sweet potatoes! For even more protein and texture, try adding brown rice.
FAQs
Slow cooking jackfruit in soup or stew is the best way to prepare it as it will fully absorb all of the delicious flavors while achieving a tender texture.
Yes! Read the label and look for young green jackfruit, not ripe jackfruit. Thaw it and slice it as instructed in the recipe directions.
A type of chili that uses white beans and typically doesn’t include tomatoes.
Hope you enjoy this White Bean Chili with Jackfruit! Make it in your Instant Pot or on the stovetop. Vegan and gluten-free, this fast and easy dinner recipe can be made in 30 minutes!
Other recipes you may like!
For more vegan Dinner Recipes visit 40 Mouthwatering Vegan Dinner Recipes.
For more Mexican Recipes, visit 35 Fresh and Tasty Mexican Recipes!
Jackfruit Chili Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-6
- Category: vegan, soup, stew, chili
- Method: instant pot, stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
A simple recipe for Jackfruit Chili that can be made in an Instant Pot or on the stovetop. Vegan and gluten-free, this fast and easy dinner recipe can be made in 30 minutes!
Ingredients
- 2 tablespoons olive oil
- one onion, chopped
- 6 garlic cloves, rough chopped
- 1 poblano pepper, chopped (or sub a 4-ounce can diced green chilies)
- 2 x 14-ounce cans white beans (3 cups cooked- or sub other bean- pinto, black, red)
- 16 ounces canned jackfruit, drained, core sliced through ( see photos)
- 3 cups veggie broth (see notes)
Homemade Chili Seasoning:
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 2 teaspoons dried oregano
- 2 teaspoons granulated garlic
- 1 teaspoon salt
- 1 teaspoon sugar (or maple syrup)
- 1/2 teaspoon pepper
- 1/4– 1/2 teaspoon ground chipotle powder (optional)
Additions:
- 1 cup frozen corn (optional)
- large handful chopped kale (optional, sub spinach)
Garnish: avocado, cilantro, scallions, grated radish, red onion, grated vegan cheese (or regular), vegan sour cream (or regular) or even a drizzle of olive oil.
Instructions
See notes for stove top version:
- Set Instant Pot to “Saute” and heat 2 tablespoons oil. Add onion and garlic and fresh poblano ( if using) and saute 3 minutes until fragrant.
- Add canned chilies, canned beans and jackfruit. Add the veggie broth, and scrape up any browned bits from the bottom of the pot.
- Add all the spices, sugar and salt.
- Give a stir and set Instant Pot to High for 10 minutes. Manually or naturally release.
- Stir in corn and chopped kale and cover for 5 minutes on warm setting. Taste and add more salt if needed.
- Serve in bowls with diced avocado, cilantro (or scallions), radishes, tortilla strips and any of the additional garnishes.(The garnishes really make this shine!)
Notes
If leaving out the corn and kale, reduce broth by 1/2 cup.
Stovetop Directions:
- Heat 2 tablespoons oil in a large pot or dutch oven. Add onion and garlic and fresh poblano (if using) and saute 3-4 minutes until fragrant.
- Add canned chilies, canned beans and jackfruit. Add the veggie broth, and scrape up any browned bits from the bottom of the pot.
- Add all the spices, sugar and salt.
- Give a stir and bring to a simmier. Cover, and simmer on low heat for 15 minutes.
- Stir in corn and chopped kale, cover, simmer for 5 minutes on low. Taste and adjust the salt.
- Serve in bowls with diced avocado, cilantro (or scallions), radishes and any of the additional garnishes.(The garnishes really make this shine!)
Nutrition
- Serving Size: 1 ½ cup- without garnish
- Calories: 277
- Sugar: 5.4 g
- Sodium: 762.8 mg
- Fat: 6.6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 50.3 g
- Fiber: 8.3 g
- Protein: 8.5 g
- Cholesterol: 0 mg
While on the spicy side this recipe is full of flavor. I love the texture added by the jackfruit. Would make again.
Thanks so much Lisa!
Love your recipes, Syvlia! Quick question…if using canned beans, do you drain them? Thanks!
I do!
I had to add another cup of broth and another can of beans to settle the spice down. 1 Tablespoon of chili powder may be toooo much. Other than my the heat, it was good!
Ok Shannon- good to know! Thanks so much, helpful.
I added a red and yellow pepper to have more vegtables. I made it in a french oven so it stewed all day.
Great recipe.Easy. Thanks
Great to hear Chris!
Made this today for lunch . Excellent recipe. It was a little spicy . I toned it down with some lemon juice . All the toppings are a must to get the full flavor . Thanks Silvia for another great veg recipe .
Thanks Rohini- really appreciate this!
Would you cook chicken first for the instapot?
If adding chicken I think you could add it raw, whole (nestle it in) then shred afterwards.
This recipe is just excellent!! Very easy and very very good. Thank you Sylvia!
thanks Moira! Appreciate this!
very good as always, thank you <3 This was very easy as well even without instant pot
Great to hear Anna!
I haven’t found a chili I loved this much since going vegan! Absolutely love it.
Great to her Rachel!
This was quite possibly the nicest meal I have cooked in a long while. First time cooking Jackfruit and what a recipe to start, I have made 100’s of chillis in my life but this is so simple,fast and delicious.
This is downright amazing. I used kidney beans just because I had them on hand, and I need to admit that halfway through, I got a little suspicious and thought this is going nowhere. No way. I went all in with corn, kale and also cilantro and diced avocado on top and this is the most fresh and fun chili sin carne! The third recipe of yours and all three winners – I am awaiting your cookbook, if that is of concern. 😉 Thank you!
This is downright amazing. I used kidney beans just because I had them on hand, and I need to admit that halfway through, I got a little suspicious and thought this is going nowhere. No way. I went all in with corn, kale and also cilantro and diced avocado on top and this is the most fresh and fun chili sin carne! The third recipe of yours and all three winners – I am awaiting your cookbook, if that is of concern. 😉 Thank you!
Thanks so much Stephanie!
Perfect vegan chili! Easy recipe to follow and great for a weeknight dinner. Can the leftovers be frozen if made with the jackfruit
Thanks Irene, and yes, this freezes well!
Great recipe! We absolutely loved it. Thank you, go Trader Joe’s!
Awesome to hear!
Great recipe! We absolutely loved it. Thank you, go Trader Joe’s!
Hi, Sylvia, thanks for another brilliant recipe. I bought jackfruit in brine and was contemplating what to make of it. In Bali I had it as a delicious curry, but I decided to give your version a go! Finger lickin delicious! Thanks for saving me again ;-)))
Thanks so much Alex!
Loved it with corn and kale and I’ve never had jackfruit before. I was disappointed that it didn’t reheat well — the flavors faded away and the texture was odd. I’ll make it again but reduce the amount so there aren’t leftovers.
I used smocked jackfruit and it gave this such a deep yummy flavor. So simple and so flavorful! I’m obsessed with all you recipes and they now make up 90% of the dinners I make! Thank you!
Thanks so much Katie! Appreciate this!
I like this recipe. It is simple to make with very good flavor. I used a package of shredded jackfruit that comes in a 7 oz plastic pouch. This made it easy to cut the recipe in half. I also tossed in some spinach and used a grated daikon radish for a garnish.
Sounds absolutely perfect Terry! Thanks and hope winter is treating you ok. xoxo
Delicious
Delicious! Prepared specific to recipe, but added a drizzle of chili oil atop each bowl. Perfect for a winter evening.
Made this on the stovetop with TJ’s chili mix instead of making the spice mix from scratch. It was absolutely delicious!
perfect Anna!
Delicious and warming, a keeper. No jackfruit, but chicken is very good, as would be tofu.
Great to hear Sally- thanks!
Great use for Jackfruit. Made tonight it was a quick easy meal and tasty! We like our chili spicy so I added extra chipotle..
Perfect… and thank you!
Hi! Can you recommend a substitute for jackfruit? It’s not available where I live.
Thanks!
You can add more beans, or a veggie meat like soy crumbles.
Or soy curls would be good.
For the Instant Pot instructions, are you wanting us to seal the pot and pressure cook it for 10min on high? Or keep it on the high saute function?
Yes, seal, and Pressure cook on high for 10 mintues.